Buttermilk Biscuits

Published on August 22, 2021 | In American | By Mrs. Island Breeze |

- Prep Time
- 10 Minutes
- Cook Time
- 14 Minutes
- Yield
- 12-14

Let me be clear; I did not grow up eating biscuits. My Caribbean equivalent was fried dumpling and bakes. However, after 15 years of living in the US South, I have come to appreciate the Southern staple that is the buttermilk biscuit and dare I say, make some rather tasty biscuits of my own. Making biscuits in the South is borderline religious and there are a few things you need to know.

First, start with cold ingredients. Do not set the butter or buttermilk out to come to room temperature. Leave those items in the refrigerator (freezer for the butter) until you are ready to start making the biscuits.

Second, use real butter. That’s it. That the full extent of the second tip.

Third, make sure your biscuit cutters are sharp. Do not attempt to use makeshift items like mason jars to cut out the biscuits. While there are plenty of kitchen items that can give you a perfectly round shape, if they aren’t sharp, you run the risk of smashing the sides of the biscuits and messing up those nice, flaky layers you worked so hard to get. It can also cause your biscuits to come out a bit lopsided.

Fourth, be gentle with the dough. You will have to complete a couple round of folds to get those signature biscuit layers and you must take care not to be rough with the dough. Keep your hands light as you work with the dough.

Okay. Now that we have gotten the tips out of the way, let’s get baking.

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Ingredients

2 1/3 cups of all purpose flour (plus extra for the countertop)
1 Tablespoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of brown sugar
1 teaspoon of iodized salt
1 stick (8 Tablespoons) of frozen salted butter; 1 Tablespoon of butter at room temperature
1 cup of buttermilk
1/2 cup of heavy whipping cream
Crisco (for greasing baking Pan)

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
Grate the frozen stick of butter and add the grated butter into the mixing bowl. Toss the butter gently in the flour until all shreds are evenly coated with flour.
Slowly pour in the buttermilk and heavy cream. Use your hands or a spatula to incorporate the liquids into the flour. Do not overmix. The mixture should feel wet and a bit sticky.
Generously flour your working surface and empty the dough onto the floured surface.
Pat the dough into a rectangle with height of about 1/2 inch. Then, place your hands on opposite ends of the rectangle (left side and right side) and gently fold each side into the center. If the dough is sticking to the surface and it is hard to pick it up to fold, don’t panic. Simply sprinkle a little bit more flour underneath and then complete your fold.
Turn the rectangle 90 degrees and repeat the folding process, gently patting the dough together after each fold. Repeat this step 2 more times, the turning the rectangle 90 degrees after each fold. Remember to keep your hands light. Don’t smash or flatten the dough.
Using a biscuit cutter, cut out the biscuits. When doing this, push the biscuit cutter straight down. Do NOT twist the cutter.
Grease the baking sheet with Crisco and place the biscuits (bottom side up) onto the baking sheet.
Bake at 400 degrees for 13-15 minutes or until tops are golden brown.
Allow to cool for about 5 minutes before removing the biscuits from the baking sheet. While the biscuits are cooling, gently brush the tops with the remaining butter.

Ready in : 24 Minutes
Course : Breakfast
Recipe Type : Breakfast
Ingredient : Flour